TUMERIC

TUMERIC has a peppery, warm and bitter flavor and a mild fragrance similar to orange or ginger. Best known as an ingredient used to make curry, it also gives ballpark mustard its bright yellow color. Turmeric has long been used as a powerful anti-inflammatory in both the Chinese and Indian systems of medicine. Turmeric was traditionally called "Indian saffron" because of its deep yellow-orange color and has been used throughout history as a condiment, healing remedy and textile dye.

PINCH OF WISDOM   Much like turmeric, we, as Christians, have many different uses. Some of us are to encourage, some are to pray and some are to teach. When we are used properly the bright color of Christ is exemplified to the world much like the deep saffron color of tumeric.

TASTE OF SCRIPTURE: “And God has placed in the church first of all apostles, second prophets, third teachers, then miracles, then gifts of healing, of helping, of guidance, and of different kinds of tongues.” 1 Corinthians 12:28

RECIPE OF THE DAY

OLD FASHIONED BREAD AND BUTTER PICKLE

½ bushel sliced, unpeeled med. cucumbers

12 medium onions sliced thin (about 12 cups)

6 garlic cloves-whole

2/3 c. pickling salt or kosher salt

10.c. sugar

6 Tbs. mustard seed

5 tsp.tumeric

4 tsp. celery seed

Cracked ice or broken ice cubes

Combine cucumbers, onions, garlic and salt.  Cover with ice; mix well; letstand at least 3 hours. Drain well.

Combine remaining ingredients; pour over cucumbers. Bring to boiling, stiroccasionally. 

Pack cucumbers and liquid into hot quart jars leaving ½ inch head space. Adjust lids. Process in boiling water bath for 8010 minutes until water is a t a rapid boil for 6-8 minutes